Brussels Sprouts with Sage Brown Butter

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  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

A simple roasted Brussels sprouts recipe, perfectly paired with a sage brown butter sauce.



    20 Brussels sprouts (about 1 1⁄2 pounds), halved

    2 tablespoons olive oil

    1/4 teaspoon sea salt or pink Himalayan salt

    1/4 teaspoon Simply Organic Black Pepper


    1 cup butter (salted or unsalted)

    1 1/2 teaspoons Simply Organic Sage 

    1/2 teaspoon Simply Organic Garlic Powder

    Juice of 1/2 lemon


    To Make the Brussels Sprouts:

    1. Preheat oven to 425 degrees and grease a baking sheet.
    2. In a large bowl, combine Brussels sprouts, olive oil, salt and pepper. Toss until Brussels sprouts are evenly coated.
    3. On baking sheet, evenly spread Brussels sprouts cut-side down. Roast for 20 to 25 minutes, until tops are slightly brown. Remove from oven and let cool.

    To Make the Brown Butter:

    1. In a saucepan over medium heat, melt butter.
    2. Add sage and garlic powder. Cook, checking frequently, for 8 to 10 minutes, until golden brown but not burnt.
    3. Remove from heat. Add lemon juice and stir until well blended, then pour into a serving bowl.

    To Assemble:

    1. Thread about 5 Brussels sprout halves through each of 8 skewers. Serve immediately with brown butter.

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